Green Pasta Recipe

Name: Green Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups unbleached all-purpose flour, plus extra for dusting work surface; 4 extra large eggs; 1/2 teaspoon olive oil; 6 ounces frozen chopped spinach, defrosted and squeezed very dry; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 6 tablespoons virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

3 1/2 cups unbleached all-purpose flour, plus extra for dusting work surface
4 extra large eggs
1/2 teaspoon olive oil
6 ounces frozen chopped spinach, defrosted and squeezed very dry
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Make a mound of the flour in the center of a large wooden cutting board.
2
Make a well in the middle of the flour and add the eggs, oil and spinach.
3
Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.
4
As you expand the well, keep pushing the flour up to retain the well shape.
5
Do not worry that this initial phase looks messy.
6
The dough will come together when 1/2 of the flour is incorporated.
7
Start kneading the dough with both hands, using the palms of your hands primarily.
8
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
9
Lightly flour the board and continue kneading for 3 more minutes.
10
The dough should be elastic and a little sticky.
11
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
12
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
13
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
14
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
15
Add the thyme and carrot and cook 5 minutes more.
16
Add the tomatoes.
17
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
18
Season with salt to taste.
19
Serve immediately, or set aside for further use.
20
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups unbleached all-purpose flour, plus extra for dusting work surface, 4 extra large eggs, 1/2 teaspoon olive oil, 6 ounces frozen chopped spinach, defrosted and squeezed very dry, and more.

Yes, Green Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions